Spicy Barbancourt Rum chicken recipe | Essential Recipes

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Published by: Albert Gibosse – Blue Label Weekly Magazine | WEBSITE |

This recipe is part of our collection of our essential recipes.

For this recipe, the buttermilk and sour cream will help tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

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Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 440, Fat (g) 66, Saturated Fat (g) 33 Cholesterol (mg) 205 Carbohydrates (g) 20 Dietary Fiber (g) 4 Total Sugars (g) 11 Protein (g) 41 Sodium (mg) 1550

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INGREDIENTS

8 garlic cloves, finely grated

5 tsp. finely grated peeled ginger

5 tsp. ground turmeric

3 tsp. White Barbancourt rum

2 tsp. ground coriander

2 tsp. ground cumin

1 cup buttermilk

1 cup sour cream

1 Tbspn soy sauce

1 Tbsp. kosher salt

2 1/2 lb. skinless, boneless chicken breasts, cut into bite-size pieces

4 Tbsp. Coconut oil

1 Medium Red Onion, thinly sliced

½ cup scallions1/2 cup tomato paste

2 Tspn Cinnamon

2 Tspn Nutmeg

1 Tsp. crushed red pepper flakes

  • 28-oz. can whole peeled tomatoes

½ cup habaneros

2 Cups heavy cream

2 Tspn cayenne pepper

½ Tspn pepper

¾ cup chopped cilantro, plus springs for garnish

2 cups Steamed Blue Label Diri Shela basmati rice (for serving)

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 RECIPE PREPARATION

Combine garlic, ginger, turmeric, white Barbancourt rum, sour cream, coriander, and cumin in a small bowl. Whisk buttermilk, sour cream, salt, and half of each of the spices; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

 

Heat 1 Tbspn coconut oil in a large heavy pot over medium heat, add onion, tomato paste, cinnamon, nutmeg and cook, stirring often, until tomato paste has darkened and onion is soft, for 6 minutes. Add remaining half of the spices and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

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Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 11  minutes.

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Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, up to 40 minutes.

 

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil chicken for 30 minutes until it starts to blacken in spots.

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Add the chicken to the sauce, and simmer, stirring occasionally, until chicken is fully cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

 

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